Understanding Different Types Of Sponge Cakes And Their Fillings

Fraisier: Genoise Sponge, Crème mousseline, Strawberry Compote, Fresh Strawberries & Fruit

I come across a lot of confusion over the different types of sponges and what fillings they are best paired with.  For example, I commonly see bakers looking to use a fresh cream filling with a classic sponge recipe to make a layer cake. The problems with this are that the cream is not structurally strong enough to support this sponge and so will end up getting squeezed out, and because it is fresh cream, the cake must be stored in the fridge which means the sponge will taste dry (classic sponge should be eaten at room temperature).

So, I thought it would be helpful to summarise the more common types of sponge cakes, their qualities and what fillings they are best paired with.  Some sponges work best with fresh creams and others work best with buttercreams or ganache.

Knowing these differences will not only improve the flavour and texture of your cakes but also ensure they stay fresh and safe to eat!

Chiffon Cake

Texture: Light, airy, and moist. Chiffon cakes are made with vegetable oil and eggs, resulting in a tender crumb and a soft, fluffy texture.

Best Fillings: Fresh creams (like whipped cream), fruit fillings, and light mousses. Chiffon cakes are perfect for fresh cream fillings because they are delicate and can absorb the moisture of the cream without becoming soggy.

Shelf Life: Short. Since chiffon cakes are often paired with fresh cream, they need to be stored in the refrigerator and consumed within 1-2 days.

Genoise Cake

Texture: Light and airy, but more structured than chiffon. Genoise cakes are made by whipping whole eggs with sugar and folding in flour and sometimes butter, creating a slightly drier texture.

Best Fillings: Pastry creams, fresh creams, fruit fillings, and syrups (to moisten the sponge). Genoise pairs well with lighter fillings like fresh cream or pastry cream because its sponge can handle moisture without falling apart.

Shelf Life: Short to medium. When filled with fresh cream or pastry cream, genoise cakes should be refrigerated and are best consumed within a few days.

Sponge Cake (Classic or Victoria Sponge)

Texture: Light, slightly dense, and moist. Classic sponge cakes are made with butter, sugar, eggs, and flour, providing a versatile base for various fillings.

Best Fillings: Buttercream, jam, whipped cream (for shorter shelf life), or a combination of buttercream and jam (as in Victoria Sponge). The traditional Victoria sponge uses buttercream and jam, which can be stored at room temperature for a day or two.  You can fill these sponges with fresh cream but if you do, I would construct the cake just before it is to be eaten.  This way you avoid the cream being squeezed out and having to refrigerate it.

Shelf Life: Medium. Sponge cakes filled with buttercream and jam can last longer, especially if kept in a cool place.  As stated above cakes with fresh cream should be refrigerated and consumed quickly.

Butter Cake (Pound Cake)

Texture: Dense, rich, and buttery. Butter cakes are made with a high butter content, making them dense and moist.

Best Fillings: Buttercream, ganache, or thicker fruit fillings like jam. The density of butter cake holds up well to heavier fillings and can be stored at room temperature for a few days.

Shelf Life: Long. Butter cakes with buttercream or ganache fillings are more stable and can last for several days without refrigeration.

Novelty Cakes (Carved or Sculpted Cakes)

Texture: Dense and sturdy. These cakes are usually made with a butter cake or pound cake base to hold their shape when carved.

Best Fillings: Buttercream or ganache. For novelty cakes, it’s crucial to use fillings that are stable and can hold up at room temperature. Fresh creams are not suitable because they can spoil quickly and cause food safety issues.

Shelf Life: Long. Novelty cakes made with buttercream or ganache fillings are more stable, making them ideal for sitting out at room temperature for extended periods.

Devil’s Food Cake and Other Chocolate Cakes

Texture: Moist, rich, and chocolatey. These cakes have a soft crumb and are often more moist than other sponges.

Best Fillings: Chocolate ganache, chocolate buttercream, or whipped ganache. These fillings complement the rich flavour of the chocolate cake without adding excessive moisture that could make the cake soggy.

Shelf Life: Medium to long. Cakes with buttercream or ganache fillings can last longer than those with fresh creams.

Important Note on Fillings and Shelf Life:

For cakes that require a longer shelf life or need to sit out at room temperature, buttercream and ganache are the best choices. Fresh creams (like whipped cream) and pastry creams are delicious but are perishable and should be kept refrigerated. They are best used in cakes that will be consumed within 1-2 days and stored in a cool environment.

Using the correct filling not only enhances the flavour and texture of your cakes but also ensures food safety and keeps your baked goods fresh for your customers or loved ones!

Happy Baking!